Chopped coriander or basil leaves
Basmati rice and salad
Heat the oil in a heavy sauce pan and sauté the onion until golden.
Add the garlic, ginger, cumin, coriander, chilli, cardamom seeds and turmeric. Fry gently for 2 minutes. Add the lamb and coat with the onion and spice mixture. Stir in the coconut milk, stock or water, sugar and lime rind.
Cover and simmer for 45 minutes, stirring occasionally or cook in oven, Gas Mark 4, 180°C (350°F) for approximately 1 hour.
Add the mushrooms and the cornflour/potato starch if you want to thicken it, stir well then return to the oven or hob for a further 15 minutes. Then add the spinach and stir well. Add in the lime juice and taste for seasoning.
Sprinkle over some chopped coriander or basil leaves and serve with basmati or brown rice and salad. Naan bread also goes well with the korma.